This recipe for chocolate pudding is one like your Grandmother probably made. It’s rich and chocolatey… and oh so good. There will definitely be a fight about who gets to get the last bit out of the pot.
Many people grew up on instant puddings… they’re okay… I personally prefer to have the cooked puddings. My Mother always made those and I always did for my son… to us there is no comparison…. I don’t care what Bill Cosby told you… cooked pudding is the way to go.
I have no idea why I got out of the habit of making it from scratch… maybe because the pudding boxes were so cheap… which they are no longer... making it from scratch is so much better… you can control the intensity of the chocolate and you know what all the ingredients are….
It really is easy and it's made very quickly. The whole cooking process takes about 15 minutes and that includes the bit of prep… you can’t beat that.
This recipe makes 8 half cup servings… but let’s face it.. who eats only half a cup? … figure 4 big servings…
If you use this recipe for a Chocolate Cream Pie… use another 1/2 tablespoon of cornstarch because you want the pudding to set-up well so you can cut pieces of the pie.
If you use a lower fat milk you may have to add slightly more cornstarch… make the recipe as written and if you feel it isn’t thick enough… put about a half a tablespoon cornstarch into a measuring cup and add some of the pudding mixture to it.. using a fork beat it until smooth and then add the cornstarch mixture back into the pot and whisk well to incorporate.
I hope you try it and as always…. Enjoy!
Recipe: Chocolate Pudding
All you need:
1 cup sugar
4 heaping tablespoons unsweetened cocoa
3 tablespoons cornstarch
3 cups of milk (I used whole milk)
2 tablespoons butter
1 teaspoon vanilla
All you need to do:
Combine the sugar, cocoa and cornstarch in a large pot.
Add the milk slowly, whisking vigorously until well mixed.
Cook the mixture over a medium heat, whisking constantly until extremely smooth.
Continue to whisk, mixture will thicken, continue whisking until the mixture begins to boil.
Mixture should be thick enough to coat the back of a spoon.
Remove from heat and add the butter and the vanilla, mix well.
Let mixture cool slightly, then pour into serving cups or a large bowl.
Serve warm or chill in the refrigerator.
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